Another recipe from my favorite cooking show, Extra Virgin. I have made several recipes from the show and every one has came out delicious, not to mention they are easy and fresh. I have never tasted sun chokes before, or anchovies or capers for the matter, but when they made them on the show they looked delicious, so I just had to try them. The salsa Verde is delicious and would be fantastic to put on lots of things. Potatoes, fish, pasta... anything you want to add a little kick of flavor to. Surprisingly, I can see myself making sun chokes again in the future,and most definitely trying the salsa verde with some other dishes as well! Don't be skeered. Just try it and you will like it!
Roasted Sun chokes with Salsa Verde
Sun chokes, washed and chunked into bite size pieces
Generous bunch of fresh parsley
2 cloves garlic
Olive Oil
1 T capers, rinsed
salt and pepper
4-5 anchovies
squeeze of fresh lemon
Preheat oven to 400
Sun chokes:
Place chunked sun chokes on baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 400 for 30 minutes.
Salsa Verde:
In food processor place parsley, garlic, capers, anchovies, lemon juice, salt and pepper. Blend well while adding olive oil until you get a smooth consistency.
When sun chokes are done baking dress with Salsa Verde and serve.
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